Carrot, Ginger, and Mint Soup
Carrot, Ginger, & Mint Soup
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Carrot Soup Edited


3 lbs carrots, peeled

Olive oil

Salt and pepper

4 garlic cloves, chopped

1 tsp fresh ginger, grated

5 1/2 cups vegetable broth, divided

1 tsp ground coriander

1 tsp Allspice

1 1/2 cup heavy cream (or fat-free half & half for a lighter version)

Florida Fresh Herbs Mojito Mint for garnish




Preheat the oven to 425 degrees F. Arrange carrots on a large lightly-oiled baking sheet. Season carrots with salt and pepper to taste and drizzle generously with olive oil. Roast in the oven for 45 minutes and turn over midway through. When carrots are fork-tender and caramelized, remove them from the oven and set aside.

Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with garlic, ginger and 3 cups of broth. Purée until mixture is smooth.

Transfer the carrot purée into a large cooking pot on medium heat. Add remaining broth, coriander and Allspice. Place the pot on medium heat and watch carefully–the soup will bubble. Stir occasionally. Turn the heat to medium-low and slowly stir in the heavy cream. Once heated thoroughly and the flavors are blended, remove from the stove.Transfer to serving bowls and garnish with Florida Fresh Mojito Mint leaves. Serve with your favorite bread and enjoy!

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